Put 3 tbsps sunflower oil in a tagine (or a pan with a thick bottom) and heat them up. Add 1 tbsp mustard seeds, 1 tbsp ground cumin seeds, 1 tbsp ground coriander seeds, 1 tbsp curry and 1 tsp ground cinnamon. Mix everything over low heat to release the aromas.
Then add 2 cloves of garlic, chopped; 1 tbsp harissa, 2 coarsely chopped onions, and 3 cm finely chopped ginger. Lightly fry everything, then add 400 g cubed tomatoes (tin) and 2.5 dl vegetable stock.
Cover the tagine with a lid and leave to simmer for an hour.
Next, add 240 g boiled chickpeas and 240 g boiled white beans; leave the tagine to simmer for another half hour.
Cut 200 g halloumi into 1 cm thick slices. Heat a dash of oil in a frying pan and fry the cheese on both sides until golden brown.
Season the tagine with pepper and salt to taste.
Before serving, stir in 200 g spinach, sprinkle with the fried and cubed halloumi, a handful of fresh coriander and 4 tbsps pomegranate pips. Delicious with Arabic flatbread or Turkish bread.
Find more wonderful, 'slow' recipes in Happinez 'Slow Living'
Photography: Jeroen van der Spek